Add water to small bowl and microwave on high for 20-30 seconds to warm the water to about 110° F. Whisk in sugar and sprinkle yeast over top. Let sit for 5 minutes until the yeast begins to foam.
In the bowl of a stand mixer with the dough hook, pour yeast mixture. Add melted butter and salt and stir. Keeping the mixer on low, add flour and knead until soft dough ball forms. It should be smooth and begin to pull away from the sides of the bowl.
Turn dough out onto oiled surface. Add about 1 Tbsp. olive or vegetable oil to a bowl and return dough ball to bowl. Cover bowl with plastic wrap or towel and let sit in warm place to rise until doubled in size, about 1-2 hours.
Preheat oven to 425° F and line baking sheet with parchment paper or spray with nonstick cooking spray.
In a medium saucepan, whisk baking soda into 10 cups water. Heat to boiling.
In a small bowl, whisk together large egg yolk and 1 Tbsp water. Set aside.
Remove dough to oiled surface and divide into 8 equal pieces. Roll each piece into a rope about 22-24 inches long and slice into 1" pieces.
Working in batches, boil dough bites for 30 seconds and remove onto prepared baking sheet, making sure not to crowd the sheet and that the pieces are not touching each other. Brush tops with egg yolk mixture.
Bake at 425° F for 12-15 minutes or until golden brown. Remove from oven and allow to cool for 5 minutes.
While pretzels are baking, add 1 cup sugar and 1 Tbsp cinnamon to a large gallon bag or large bowl and mix to combine. Add melted butter to separate bowl.
After pretzels have cooled slightly, working in batches again, dunk in melted butter and then coat in cinnamon sugar mixture.